Cookbook:Curried Rice
| Curried Rice | |
|---|---|
| Category | Rice recipes |
| Servings | 3 |
| Time | 20 minutes |
| Difficulty |  |
| NUTRITION FACTS | |
|---|---|
| Serving Size: | ⅓ of recipe (125 g) |
| Servings Per Recipe: | 3 |
| Amount per serving | |
| Calories | 270 |
| Calories from fat | 78 |
| Total Fat | 8.7 g |
| Saturated Fat | 5.7 g |
| Cholesterol | 6 mg |
| Sodium | 518 mg |
| Total Carbohydrates | 44.3 g |
| Dietary Fiber | 4.3 g |
| Sugars | 14.2 g |
| Protein | 3.7 g |
| Vitamin A | 1% |
| Vitamin C | 6% |
| Calcium | 2% |
| Iron | 4% |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Vegetarian Cuisine
Ingredients
edit- 1 cup (125 g/4.4 oz) uncooked brown rice or white rice
- 2 tablespoons butter
- 1 teaspoon curry powder
- ½ onion, chopped
- ½ cup (60 g/2.1 oz) raisins
- 2 cups (500 ml/1.1 pint) water
- 3 vegetarian or chicken bouillon cubes
Procedure
edit- Find a large saucepan or frying pan which has a lid, and place over medium heat.
- Add butter then chopped onion to pan. Cook the onion for a couple of minutes until it starts to brown slightly.
- Add curry powder, and stir for a minute.
- Mix in vegetarian bouillon cubes, raisins, rice, and water.
- Put on pan lid and simmer until water is absorbed (about 15 minutes).